Lotta Esselstrom chats to us about her favourite student eats to make at home:
Hi guys!
I wanted to share with you a couple of quick and easy (not to mention very tasty) recipes for a student budget. Personally, these are my go-to foods to make since they don’t take too much time to create and taste absolutely DELICIOUS! My personal favourite is the vegan version of the mango curry…
Both of the recipes below serve approximately 3-4 people, contain spices that probably can be found in every cupboard, and are around £5 (cost of spices and oil not added) for the whole recipe. In addition to the price, I’ve added the stores where you can get the ingredients and vegan versions for each recipe! All prices for ingredients were correct at the date of blog publication but might fluctuate slightly.
Quick and tasty mango curry
You can never go wrong with sweet and salty, right?
Serves: 4 (although I’ve managed to eat five times from this recipe!)
Time: 30 mins
Cost:
With fresh mango, chicken and single cream approximately £5.25
With fresh mango, tofu and Alpro Soya cream approximately £5.50
What do you need?
- 1 whole mango (75p Aldi) OR mango baby food 3x70g (39p per package, Aldi)
- Small pineapple can OR half of a 400g can (75p, Aldi)
- 300ml single cream (75p, Aldi) OR Alpro Soya cream (£1ish, Tesco, Sainsbury’s or Asda)
- 2 tsp curry
- 2tsp paprika
- 0.5-1tsp ground ginger
- 3 tbsp soy sauce
- 400g of chicken (£2-3, Aldi) OR 400g Original tofu (£3, Sainsbury’s)
- Oil
- Serve with rice (1kg of Long grain rice is 45pp in Aldi)
- If you choose to use mango baby food, skip this step!
Start with peeling and cutting your mango (Video on how to cut a fresh mango.) Drain the juice from the pineapple can and blend the pineapple chunks with your mango pieces in a blender. Let it wait for later.
- Fry your chicken on a pan with some oil. If you want to use tofu, drain liquid from the packaging and squeeze all extra out! Slice it up into bigger sections and use kitchen roll to absorb any extra moisture after which slice it up to cubes. Fry tofu on a pan with some oil until it gets some colour.
- Add the cream to the pan with your cooked chicken/tofu, mix with curry, paprika and grounded ginger and add the soy sauce. Mix well until all the spices are mixed evenly to the cream on low heat!
- Add your mango-pineapple blend OR mango baby food to the pan. Mix well on semi heat until it boils a bit (few bubbles here and there). When it boils, turn the heat down a bit and let simmer 5-10 minutes.
- Serve with some rice. You’re welcome!
Fresh and tasty ham filling for jacket potatoes!
They say the smoked tofu version is even better than the ham one… Just saying!
Serves: 4
Time: 15min
Cost:
With ham and crème fraiche approximately £3.5
With smoked tofu and Oatly oat fraiche approximately £5
What do you need?
- 400g smoked ham (£1.50-£2 Aldi) OR 400g smoked tofu (£3 Sainsbury’s)
- Oil
- 300ml Crème fraiche (95p Aldi) OR Oatly Oat Fraiche (£1.50 Asda)
- 1 tbsp mustard
- Half an onion (red onion is delicious in this as well!)
- 1 tsp Lemon juice
- Salt and pepper
- Optional: chives
- Serve with jacket potatoes! 4 baking potatoes in Aldi cost around 40p
- Start with slicing your ham. If you want to use tofu, drain the liquid well from the packaging and squeeze all extra out! Slice it up into bigger sections and use kitchen roll to absorb any extra moisture after which grate it with grater.
- Fry ham slices/grated tofu on a pan with some oil until it gets some colour. Let it cool down.
- Cut your onion into small cubes.
- To a separate container, add the crème fraiche/oat fraiche and mix it up with your onion, lemon juice, mustard, salt and pepper and chives.
- Add the cooled down ham/tofu to the crème fraiche/oat fraiche mixture and mix well.
- Serve with jacket potatoes. You’re welcome!
I hope you enjoyed the recipes! Happy cooking! X
Lotta x
Worcester Student Life 